Just a Bite

Quail eggs aren’t something I have thought much about. Yes, they are cute, but so very small. In the past when debating such an idea I’ve moved on, figuring they were more trouble than they were worth.

This weekend at the Saturday Market I buckled.  So clean and colorful, the tiny eggs beckoned like shiny jewels, pulling me in from their counter top display.  Before I knew it, the friendly vendor had fully captured my attention with talk of cooking Eggs-in-a-Hole (or my favorite Egg-in-a Nest). As she packed up my eggs, she describes the quail’s shell and inner membrane as thicker than chicken eggs, and suggests tapping the shell with a sharp knife to crack it open, rather than wrapping it on a hard surface.

Later online I learn that quail eggs are far more nutritious than chicken eggs. They are packed with vitamins (B1, B2, A), good cholesterol, phosphorous, potassium, and minerals. A quail egg has only 14 calories… so tiny, so powerful.

This morning I revisited my childhood favorite Egg-in-a Nest (here), in its diminutive form. The bread of choice is a personal decision, but size matters. Lately my go-to bread has become the smallish Bake at Home Sourdough Batard which requires a quick bake in the oven to finish it. Rather than bake-off the loaf, I l prefer to cut as needed and toast off slices—also an ideal size for tiny nests. To create a round in the bread for the egg, I cut around the bottom of a toothpick holder, I’ve heard a shot glass will also work.

I cut into the egg shell with a sharp knife from the pointed end. Since there seems to be a larger ratio of yolk to egg, I start far enough down (about ¼ of the full length) to allow the entire yolk to escape the shell. Watch out for particles, since the shell tends to crumble.

It’s easier to spread the bread sides with butter before placing in the pan to toast. Once almost toasted on the first side, add a bit of butter in the center hole and drop in the egg. It will likely cook fully within a minute or two. Turn to the second side and cook about 30 seconds to set; the yolk cooks very quickly.

Tiny Egg in a Nest

The quail egg’s flavor is more robust than a chicken egg. Some call it gamey, which is an overstatement. It tastes the way you wish an egg would taste. Once you get going, it’s easy to whip up a batch of nests pretty fast. I see all sorts of possibilities with these cuties, not only for breakfast, but with salad or as a delightful snack. Not so fiddly after all, they are perfect when you are looking for just a bite.

Tiny Egg-in-a-Nest

Ingredients
per nest:
1 small slice of favorite bread, with the center cut out
1 quail egg
butter, softened
salt and pepper

Instructions

  1. Slice the bread ¼” thick and cut a small round from the center with a shot glass or similar form.
  2. To crack quail egg, quickly cut into the shell and membrane with a sharp knife. Empty the yolk and white into a small holding bowl.  Repeat with as many as needed.
  3. Using a small skillet over medium heat, butter the bread and round on both sides and place the two pieces in the skillet.  Move the bread a bit to coat the pan with butter where the egg will sit.  Allow the bread to toast, drop in a quail’s egg and let set.  Turn the bread with a spatula and cook to briefly to set the egg on second side.  Make sure the pan has a coating of butter where the egg will rest. Salt and pepper, and serve. Makes 1 nest.

Embarrassment of Riches

I’m embarrassed to admit I have sorrel growing in my garden that I have barely touched. I planted it early in the year, and I’ve been reluctant to harvest much.  It is so utterly beautiful, I’ve been content to gaze on their bright green, red-etched leaves rather than eat them.

Turns out sorrel is a perennial herb that grows well in the Pacific Northwest. It is related to rhubarb (of course) and buckwheat (brilliant!). Sorrel is well known for its sour qualities and apparently, my particular red-veined variety is regarded as milder than most (indeed!).

Even though my tiny garden is pretty much done for the season, sorrel’s hearty leaves continue to grow like crazy. Armed with increased incentive, I have taken to clipping the leaves for salad.  Apparently, they can become tough, but I’ve yet to experience that issue. Thus far, the leaves are crisper than spinach with a pleasing tartness.

Fall Sorrel Salad

Here’s a rundown on a recent salad featuring the beauteous sorrel with other seasonal greens. I began with a juicy Honey Crisp apple thinking its residual sweetness would offset any lurking bitterness. To complement the apple I went with trusty Oregon Blue cheese—its robust, creaminess was an awesome match.

I brought it all together with a bold sweet-tart Balsamic-Vanilla Dressing laced with nutmeg, and finished  it with a sprinkling of caramelized walnuts. Oh, yes, let’s not forget freshly ground mixed peppercorns, the  crowning touch.

Fall Sorrel Salad

Ingredients
8 – 10 ounces, combination of sorrel and seasonal greens
1 fresh apple such as Honey Crisp
½ cup crumbled Oregon blue cheese, Danish blue, or Maytag
½ cup caramelized nuts
freshly ground mixed peppercorns
Balsamic Vanilla Dressing
¼ cup balsamic vinegar
1 Tbsp white wine vinegar
½ teaspoon vanilla extract
¼ teaspoon nutmeg
salt and plenty of fresh ground pepper
¾ cup oil blend, (such as ¼ cup olive oil, ¼ cup vegetable oil, and ¼ cup walnut oil)

Instructions

  1. For dressing: place all through salt and pepper in cruet or jar and shake; add oil and shake well. Adjust seasoning.
  2. To prepare apple ahead: wash and dry, quarter and remove core, and leave skin on. Cut into 1/4″ width slices. Dip in 1 tsp lemon juice and 1 cup water, drain and cover with paper toweling.
  3. Wash, dry and trim greens, place in bowl and chill.
  4. To serve, toss the greens lightly with dressing, scatter with remaining items and serve. Pass additional dressing.    Serves 2-4

Grill Time: Salad Time

It’s Memorial Weekend, so it must be barbecue time.

Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.

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If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.

In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.

The salad can be made a day ahead and it holds nicely.  As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.

Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.

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Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!

Mediterranean Salad

Ingredients

  • 1½ cups cooked wheat berries, couscous, or bulgur wheat
  • ¾ cup garbanzo beans, drained
  • ½ cup baby tomatoes, half
  • ⅓ cup green, red, or mixed baby peppers, seed, chop
  • ½ cup parsley or more, chop
  • ⅓ cup green onions or 1/2 shallot, small chop

Dressing

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, mash & mince
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  •  1/4 tsp sea salt and freshly ground pepper

Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices

Instructions

  1. Combine dressing in a small container and set aside.
  2. In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
  3. Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight.  Adjust seasoning, add dressing as needed.
  4. Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top.   Serves 4.

A Pansy Tribute

Pansies are one of those simple plants that just keeps on giving.  There must be a pansy created for every condition and region of the country.  I first became aware of them in Greenville, South Carolina where they bloomed like crazy in the blazing summer heat.   In my McKenzie River garden,  violas and violets,  pansies’ relatives, were the first to poke their tiny purple heads out the early spring snow.

Late this summer, I hastily added a few pansies to fill out a sparse planter in my dooryard garden. Without much effort, they consistently carried on and bloomed with the least amount of care; and still, as  winter approaches,  pansies  remain one of the durable spots of color in my depleted pots.

I tend to go with plants that serve a dual purpose in my garden: I prefer attractive as well as edible varieties. Some are perennials, like herbs, towering garlic onions and nasturtiums.  Annual favorites are mesclun blends, petite tomatoes, and climbing baby cucumbers.  Weirdly, when it comes to harvesting the pansies I have resisted.  I’ve been happy to simply behold their nodding faces in a spectrum of purples, blues, reds and yellows, all perfectly framed by their deep green leaves.

As I headed out this morning, I was alarmed to note that the pot of pansies had diminished to a sad state of drooping heads and withered yellow leaves.  It signaled the end of a season.  Later in a moment of reflection, I decided to stage my own act of thanksgiving—gratitude for my garden and all the pansies that have given so much joy this year.

Back in the kitchen, I set about creating a special salad featuring the pansies in an end of season tribute.  So, here it is, a pre-winter canvas of mixed greens and fresh herbs with a bit of radicchio and shredded carrot for crunch.

The basis of the simple dressing is a mild yet flavorful German mustard blended with a bit of chives and lemon juice all whisked into an emulsion with extra virgin olive oil. Atop the greens, a few dried cherries are scattered with crumbled feta cheese, toasted almonds and walnuts.  Finally, a smattering of pansy blossoms and petals grace the plate with their gentle sweetness and color.

A Pre-Winter Salad with Pansies

Ingredients
Per serving
3-4 organic pansy blossoms
2-3 cups mixed greens with radicchio and shredded carrots
1 tablespoon fresh parsley and/or other herbs
2 tablespoon toasted walnuts and/or almonds
2 tablespoons dried fruit: cherries, blueberries or cranberries
2 tablespoon feta cheese, large crumble
Dressing
¾ teaspoon German or Dijon mustard
½ teaspoon minced chives
2 teaspoons lemon juice
Pinch salt and pepper
1-2 tablespoons extra virgin olive oil, to taste

Directions

  1. Rinse and dry fresh pansies and any other available fresh flowers, mixed greens and herbs.
  2. Toast the nuts.
  3. Prepare the salad dressing: place mustard in small bowl, add the chives, lemon juice, salt and pepper, and combine well. Slowly whisk in the olive oil to emulsify.  Adjust seasoning and set aside.
  4. In small mixing bowl, place the salad mix, tear the petals from 1 or two blossoms, drizzle with part of the dressing and toss to coat.
  5. To serve: plate the dressed greens mixture, top with crumbled feta, dried fruit and nuts, and tuck in remaining flowers.  Drizzle with a bit more dressing and serve. Yield: 1 serving.

 

The Next Generation Potato Salad

While prowling the farmers’ market recently, one glance at a startling yellow cauliflower told me  I must have one. Its dappled pale buttercup color was so surreal it looked hand painted, and I instantly knew what would become of it.

For some time now, I have been tinkering with the idea of a cauliflower salad reminiscent of a Danish-style potato salad I used to make for picnics and barbecues. It was particularly popular for catering because it also included a few green peas, a little red pepper for color, and small cubes of cheese.

Later in the day, I ended up steaming the cauliflower florets for 3 minutes in my  Instant Pot pressure cooker, and then used the quick release to avoid overcooking. Out of the pot, I drizzled the hot cauliflower with a small amount of Dijon vinaigrette/marinade; just enough for the flavors to absorb as it cooled down.

Meanwhile, additional vegetables and a hard cooked egg were quickly prepped. When all ingredients were combined with the vinaigrette flavored mayonnaise I was glad to note that it required far less binder than a typical potato salad. 
A quick taste test revealed a light, well-flavored, refreshing salad. It was not a dreary, heavy, non-descript mound lacking any food value. This was most definitely worthy of becoming the next generation potato salad.

In no time, the gorgeous salad was in the fridge getting a good chill on—ready and waiting for grilled burgers later.

Cauliflower Picnic Salad

Ingredients
1 small head yellow cauliflower, broken in large bite sized florets

Vinaigrette/Marinade
1 teaspoon Dijon mustard
2 teaspoons chive or other light vinegar
Salt and lots of freshly ground pepper
½ teaspoon fresh thyme, chopped
2 ½ tablespoon olive oil

½ cup frozen peas, partially defrosted
1 stalk celery, chop
2 green onions, mince
¼ cup red pepper, mince
2 tablespoon parsley, chop
¼ cup smoked Gouda cheese, small cubes
1 hard cooked egg, coarsely mashed
2 tablespoons mayonnaise

Directions

  1. Steam the florets using your favorite method. Or, using the Instant Pot pressure cooker, line bamboo steamer baskets with cauliflower leaves and divide the cauliflower evenly. Stack them, cover top with foil, and place on trivet. Add 1 cup water to the cooker and steam for 3 minutes.
  2. Meanwhile prepare vinaigrette.  Whisk the mustard and vinegar with salt, pepper and thyme to combine.  Slowly whisk in the olive oil until emulsified and thick.
  3. When steaming is complete, use quick release.  Remove cauliflower from steamer, place in salad bowl add peas, and toss with 1-2 tablespoons of vinaigrette, just enough to absorb into cauliflower.  Let cool, about 20 minutes.
  4. When cauliflower is cool, add celery, onions, red pepper, parsley, Gouda, and egg.
  5. Add 2-3 teaspoons marinade to mayonnaise to thin slightly and pour over the cauliflower mixture. Toss to coat well and chill 1 to 2 hours.  Serves 4 or more.

A Lovely Bunch of Radishes

At the market recently a spectacular bunch of radishes caught my eye. They looked so freshly picked and perky—as if they had just been uprooted, given a quick rinse, and perched on the shelf.  These weren’t your typical tired little radishes, they were massive, brilliant globes of color ranging from white to deep magenta.

Easter Egg Radishes
Easter Egg Radishes

Their name, Easter Egg radish suits them well. I wondered, were these all show? Sometimes large varieties concentrate all their energy on producing size and can be bland, perhaps pithy. But, the price was right, so I took a gamble.

I couldn’t wait to head home and try one with a dusting of sea salt. Ah, yes, they were crunchy-crisp and mild—I immediately imagined them in a lentil salad made with firm, gorgeous le puys.

Once the lentils were cooked and cooled, about 30 minutes later, I added a drizzle of dressing and a smattering of fresh herbs, a handful of feta cheese, a little zip of preserved lemon (of course, you have some waiting in the fridge from the posting here), and folded in the chilled radishes.Lentil radish salad(870x1024)

Serve the salad at room temperature or lightly chilled. If made ahead and refrigerated, it will hold 2 to 3 days. It’s filling enough for a lazy light meal or in tandem with chilled shrimp or grilled salmon and a squeeze of fresh lemon.

Lentil Radish Salad

Ingredients
2 cups cooked le puy lentils
1 cup sliced radishes, or cut into wedges
½ cup feta cheese, crumbled
1/4 cup toasted walnuts, chopped
2 green onions, trimmed and sliced
1 tablespoon minced fresh herbs: any, or a combination of thyme, marjoram, parsley
1 tablespoon capers, or preserved lemon rind, well chopped
Dressing
4 tablespoons wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

Directions

Rinse 1 cup lentils and simmer in 2 cups water for 20 minutes until soft but still firm; drain and cool. Combine the dressing; whisk or shake well, and set it aside.
In a bowl combine all ingredients, add enough dressing to coat well, and toss lightly. Serve at room temperature or chill.  Serves 4 or more.